MARINATED LAMB with corriander & honey



Ready In:

1 hour + over night to marinade

Good For:

Lunch, Dinner


About this Recipe

By: Yotam Ottolenghi

Sweet and sour, hot or cold, this lamb will satisfy everybody and is dead easy to make if you plan a day ahead.  It is also multifunctional: an impressive main course; served as individual cutlets on a picnic; barbequed outdoors; a sandwich filling (try with Italian bread and home made mayonnaise) – anything goes!


  • 1 kg  Lamb (rack/chops)
  • 20g flat leaf parsley and stalks
  • 30g mint leaves and stalks
  • 30g corriander leaves and stalks
  • 4 garlic cloves, peeled
  • 15g fresh ginger, peeled & sliced
  • 3 chillies, seeded
  • 1/2 tsp salt
  • 50ml lemon juice
  • 60ml soy sauce
  • 120ml sunflower oil
  • 3 tbsp honey
  • 2 tbsp vinegar
  • 4 tbsp water

Step by Step Instructions

Step 1

Make sure most of the fat is trimmed off the lamb, leaving a uniform thin layer that will keep the meat moist and add to the flavour.  Place in a non-metal container.

Step 2

Blitz together all the remaining ingredients in a blender or food processor. Pour them over the lamb and make sure it is well covered for a night in the marinade. Refridgerate overnight.

Step 3

Preheat the oven to 200°C/Gas mark 6.  Heat up a heavy cast iron pan, preferably a griddle pan. Remove the meat from the marinade and shake off the excess. Sear well on all sides, about 5 min in total. Transfer to a baking tray and cook in the oven for about 15min, depending on the size of the pieces and how well you want them cooked.

Step 4

Meanwhile, heat the marinade in a small saucepan and simmer for 5 minutes.  Put the lamb on the serving plates and serve the sauce in a seperate bowl.  Both the lamb and the sauce can be served hot or at room temperature.